Driving mi-mosa.

Our friend, Molly, joined us for the day. (Hi Molly!) Food-wise, it started with brunch (and mimosas) and ended with a crock.

"Mexican Chili" (6 quart pot)

~1 lb boneless, skinless breasts, cut into bite-sized pieces (The recipe said ground beef or chunks of chicken. I used chicken because this week was already red meat heavy.)
~2 (15 oz) cans kidney beans, rinsed and drained
~1 1/2 c celery, chopped
~1 (6 oz) can tomato paste
~1 (4 oz) can green chili peppers
~1 t dried marjoram (The recipe said "diced"...I'm assuming it's a typo?)
~1/2 t garlic powder
~dash of pepper
~1 (28 oz) can diced tomatoes
~1 onion, chopped
~1 green bell pepper, chopped (From the CSA.)
~2 T sugar
~1 bay leaf
~1 t salt

Brown meat.
Drink some mimosa. (optional)
Add all ingredients to crock pot.
Drink more mimosa. (optional)
Cover and cook on HIGH for 4 hours.

6 servings.

This is a nice non-spicy tomato-y chili. My other half wasn't a fan of the celery (that was ever so slightly crunchy), but he's NEVER a fan of celery, so I'm not really surprised. My little helper wouldn't touch it...which IS surprising because he's usually a huge fan of kidney beans. Molly was just happy to have a home-crocked meal. (Which is one of the reasons I love her.)